Была бы уточка да тандыр! Но можно и в духовке, Сталик Ханкишиев вас научит!

Eh, if there was a duck, it would cook it ... anyone who watches this video to the end and very carefully. If it seems to someone, they say, "raw duck", "blood flows", then remember - you can’t bake the duck for longer. If you want to get a stew in a duck skin, then there is a duckling for this, and I have already shown videos on the principles of cooking large poultry and large pieces of meat in braziers, in a conventional oven. But if you don’t really want juice to flow out of the duck, then the solution is very simple - you need to let the baked duck stand and cool slightly, preferably under the lid. The juices inside will calm down and everything will be as you are used to, except that the meat will finally be pink, and the skin will be red and fragrant.